This produces healthy, safe meat and creates more job satisfaction.’
Finishing Pigs & Health is the leading practical guide to producing healthy finishing pigs. Healthy pigs grow faster and more efficiently and need less treatment, leaving more time over for their care. What is the best way to manage health on a finishing pig farm? Is biosecurity properly organised on your farm? What do you do every day, every week and on a regular basis to ensure good pig health? And how can you incorporate health management in your farm strategy? All these aspects are explained in a practical way in this book. The finishing pig farmer can apply the tips, advice and concepts directly to his own farm. There are checklists and instruction cards to help. The result? Higher returns and more job satisfaction. The authors Manon Houben and John van der Wielen are both specialist pig vets with many years of experience in supporting health management on pig farms. The Pigs & Health series presents practical information on healthy pig farming in an accessible way.
FINISHING PIGS & HEALTH
co pr py ot rig ec h te t d
‘Healthy pigs grow better and need less treatment.
FINISHING PIGS & HEALTH
www.pigsandhealth.com
Finishing Pigs Health cover POD.indd 1
www.roodbont.com
A PRACTICAL GUIDE TO HEALTHY PIGS AND HEALTHY MEAT
05-03-15 15:09
Credits Finishing Pigs & Health
For consultancy and training courses
About the authors
Authors
Manon Houben
Manon Houben John van der Wielen
Manon Houben is a specialist pig vet at PorQ BV. She is a leading expert on the practical implementation of the latest scientific insights on farms.
Format and concept consultant Jan Hulsen, Vetvice® Group
Editing and coordination
Translation Agrolingua
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Jan Hulsen, Vetvice® Group Nicolette Scholten, Regelwerk John Lamers, agra journalist Ton van Schie and Christel Lubbers, Roodbont Publishers
Van Galenstraat 18 5694 CE Breugel The Netherlands T +31 (0)499 47 44 74 E info@varkensengezondheid.nl I www.pigsandhealth.com
For books and customised editions
Content editor English edition Amy King
Photography
Manon Houben, Jan Hulsen and John van der Wielen. Also Mr Pannekoek, (p. 21 tr, 24 bl, 30 bc, 30 tc, 30 tr, 37 tc, 41 tr, 41 bl, 63 bl, 65 tr, 65 bl, 71 bl, 77 tr, 89 bl, 91 tl, 93 tl, 93 bl), Fancom (p. 34 bc), Kewi services (p. 69 tc and bl), internet (p. 77 b). t = top, b = bottom, l = left, r = right
Illustrations
Herman Roozen and Dick Rietveld
Design Varwig Design
And thanks to
Gert van Beek, Arno and Emil Cornelissen, Tineke van Gisteren, Theo Hendriks, Bart Jaspers, Thijs and Peter Jongen, Patrick Kohlen, Jan-Paul Langens, Leo van Leengoed, John Lorist, Martin van de Peut, Geert de Poot, Henk Roefs, the Schouten family, Ton van Tilburg, Tijs Tobias, Lydia Vroegindeweij, Roland de Waal, Fancom B.V., Kewi Services B.V., Varkens Innovatie Centrum Sterksel and many pig farmers.
Finishing Pigs & Health.indd 2
P.O. Box 4103 7200 BC Zutphen The Netherlands T +31 (0)575 54 56 88 E info@roodbont.com I www.roodbont.com
Her credo: The most important link in the chain on a pig farm is the person in the shed looking after the pigs. She wants to promote this concept and help farmers achieve excellence in their work and, consequently, in all aspects of their pig care.
John van der Wielen John van der Wielen has worked as a specialist pig vet at the pig practice in Oss in the south of the Netherlands since 1997. His credo: A high standard of pig health is an essential element in sustainable pork production. He believes that a high standard of health can only be achieved by keeping the pigs free of certain disease-causing organisms. He wants to achieve this by eliminating these organisms from the pig farm or preventing them from spreading on the farm.
© Varkens en Gezondheid B.V., 2015
No part of this publication may be duplicated, photocopied, reprinted or reproduced in any way without prior written permission from the publisher.
The authors and publisher have compiled this publication with the greatest care and to the best of our knowledge. However, the authors and publisher do not accept any liability due to damage of any kind resulting from actions and/or decisions based on this information. The publisher has attempted to trace the holders of rights to image material used. If a source is uncredited, rights holders are asked to contact the publisher.
ISBN: 978-90-8740-128-3
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Contents Introduction 4
1: Keeping diseases out Separating ‘white’ and ‘black’ areas
6
5: Periodic work
56
8
Scheduling periodic activities
58
Entry through the shower room
10
Farm visit by consultant
60
How to avoid introducing diseases on arrival
12
Monthly evaluation of animal health
62
Keeping pests and vermin outside
13
Monitoring and evaluating nutrition
64
How to avoid introducing diseases on despatch
14
Checking water and the water supply system
68
Removing slurry and dead pigs
16
Checking the climate control system
70
Checking other factors
71
2: How to avoid spreading diseases on farm
18
No contact between groups
6: Strategic work
72
22
Vision, mission, strategy and goals
74
Working cleanly
24
Strategic decisions
76
Selecting the supplier
78
26
The people behind the success
80
28
Healthy buildings
82
30
Environment and society
84
3: Daily work What are you going to do today? Monitoring round – general
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20
How you can avoid spreading diseases
Monitoring round – bellies and troughs
32
Monitoring round – climatic environment
34
Monitoring round – health
36
7: Good work instructions produce better outcomes
86
Monitoring round – making health decisions
38
Monitoring your own health
88
The work/treatment round
40
Correct handling of veterinary medicines
89
4: Weekly work Weekly schedule Loading finishing pigs Despatching finishing pigs
Giving injections - administering medicines correctly
90
42
Stress-free handling of pigs
92
44
Restraining pigs safely
93
46
Stress-free pig driving
94
47
A perfectly clean pen
48
Arrival of pigs
50
Vaccinating and de-worming
54
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Index 96
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Chapter 1
Keeping diseases out
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A pig that is free of disease-causing organisms is less likely to become sick. So avoid introducing organisms onto your farm. This is mainly a question of good farm layout, effective preventive measures, and logical working practices. Ensure that incoming growers are as disease-free as possible, and that no organisms are brought in by people, feed, equipment or in the air, and when finishers, dead pigs and waste materials leave the farm.
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Separating ‘white’ and ‘black’ areas Your aim is to prevent your pigs from coming into contact with new disease organisms. Ensure strict separation between the areas where pigs live and all other areas. Keeping ‘white’ and ‘black’ areas separate
access by people incoming pigs incoming materials
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Each farm is made up of ‘white’ and ‘black’ areas. The ‘white’ areas include the pig houses, central corridors, working spaces and the yard between and around the houses. The ‘black’ areas are everything else - not just the roads in and out of the farm but also any dwellings on-farm and the farmyard itself. ‘White’ areas must be kept free of new disease organisms, so the dividing line between ‘white’ and ‘black’ must be clear. The best divisions between ‘white’ and ‘black’ zones are the walls of the pig house and the fences around them. Drivers and vehicles must not enter ‘white’ areas of the farm. Drivers are asked to leave delivery notes and samples in a special drop-box for this purpose in the ‘black’ zone.
outgoing finishers outgoing manure outgoing dead pigs incoming feed
Two access routes
Ideally, a farm has two separate access routes: one for people and incoming stock or materials, and one for outgoing stock, manure and dead pigs, as well as feed deliveries.
Incoming materials must be clean
For deliveries of small items, the farm should have a pass-through box which uses a method such as UV light to disinfect them on the outside. Large items are stored in a secure area for six weeks before entering the farm. Many of the important disease organisms cannot survive outside of a pig for that length of time.
Outgoing manure, finishers and dead pigs, and incoming feed
8
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Incoming pigs, materials and people
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Separating ‘white’ and ‘black’ areas 3
1
‘BLACK ZONE’
Manure storage
Outgoing finishers
Outgoing manure
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Carcass refrigeration
Air intake
A single central unloading bay for feed in the ‘black’ zone, outside the fence.
2
Fence
PIG HOUSES = ‘WHITE ZONE’
Air intake
Secure the farm entrance with a barrier or fence and ask drivers to report on arrival. Display your phone number near the gate.
4
Air intake
Shower entry area
4
1
Incoming feed
Incoming pigs
Materials
People
Feed bins
P
Carcass pick-up point
2 3
Dead pigs are collected from a pick-up point by the roadside after leaving the cold storage. The farm is further protected by fences.
1: Keeping diseases out
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Approach A: • Outgoing manure, finishers and dead pigs • Incoming feed
3
Public road
Approach B: • Incoming pigs, materials and people
Materials are not brought on to the farm directly but are placed in a UV light box or a separate area, from outside the perimeter. After UV treatment or a suitable interval, the materials can be brought inside.
9
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Entry through the shower room The shower room is the only entrance to the ‘white’ zone on the farm. This applies to everyone, including you! Showering and changing into workwear helps to avoid bringing in disease organisms that might infect the pigs. Comfortable and clean
The shower room is in a logical, easily accessible place. All other doors are kept shut at all times so that no one can enter without showering and changing. Guide visitors towards the entrance using paving, fences and signs. Always keep the door to the shower room locked, so that visitors first have to report to the farm manager. To do so, they can use an intercom or a telephone number displayed at the entrance to the shower room.
A good shower facility welcomes visitors and invites them to use it. The floors of the changing rooms are clean and dry. The shower cubicle should be clean and warm, and the shower head in good working order. And of course everything the user needs, such as towels and workwear, should be available and within easy reach in the changing room.
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Logical entrance
Clear instructions
At the entrance, display a clear instruction notice (ideally with drawings) on the use of the shower facilities, so that all visitors can read and understand the instructions easily. Leave shoes, clothes, watches, mobile phones, etc. on the ‘black’ side of the shower.
Always provide workwear
There are many ways that you can come into contact with disease organisms and carry them with you without noticing. Showering and changing helps to avoid infecting the pigs.
Workwear is not just overalls and boots but includes underwear, trousers, shirts, jumpers and socks. Provide comfortable clothing for all visitors and farm workers, both men and women.
Always shower and change into clean clothes
Everyone likes a clean, warm shower with plenty of hot water.
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Everything close to hand. Towels and clothes are clean and the right size.
Washing and replenishing supplies of towels and workwear is part of the work that has to be done on fixed days during the week.
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Entry through the shower room Useful extras:
No entry without first showering and use of company clothing
Lock + PIN code
Shoe rack
REST/REFRESHMENT ROOM
2
4
Pass-through box
3
Workwear
Mirror
Separation between ‘white’ and ‘black’ areas and plenty of space to leave shoes and clothing.
VESTIBULE
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2
4
Wardrobe
A clear instruction notice.
Instruction notice and visitor registration
1
Worktop, fridge, dishwasher, cupboards, sink
Notice with mobile telephone number
‘BLACK’ ZONE
1
Entrance
Minimum requirements:
A coded lock prevents unauthorised entry to the shower area and entrance.
5
5
‘WHITE’ ZONE
Work station for keeping records up to date.
Whiteboard
3
Medicine fridge
Dishwasher + equipment
6
LAUNDRY ROOM
Washing machine + dryer
Whiteboard A shower forms the boundary between ‘white’ and ‘black’.
Boot rack FA R M A N D B A R N S
1: Keeping diseases out
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6
Coat hooks + slipper rack
A separate room with a washing machine, tumble dryer and dishwasher makes it easier to provide a constant supply of clean equipment and clothing. 11
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How to avoid introducing diseases on arrival Bringing pigs onto the farm requires transportation.
A sealed and air-conditioned vehicle not only prevents contamination with disease organisms but ensures that the pigs arrive on the farm fit and healthy.
Choose a supplier whose pigs have as high health standards as possible. Then ensure that the pigs do not encounter any new organisms during transport and unloading.
Good transport
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Grower pigs arriving on your farm must not become infected with diseases during transport, so they should be carried in a thoroughly cleaned and disinfected vehicle. A suitable vehicle is fully sealed and air-conditioned to allow the pigs to travel in warm, well-ventilated, draught-free conditions, i.e. in comfort.
The driver can use the built-in cleaning system to clean and disinfect the vehicle. This avoids the need to use the farm’s cleaning equipment.
Unloading: layout and procedure
A well-designed pig unloading area meets the following requirements: • Well-placed, sturdy fences so pigs are automatically guided in the right direction and cannot escape. • Close to the pig house. • Easy to clean. • Separate from the finisher loading area. When unloading growers, fetch them from the vehicle yourself. This is because the interior of the vehicle belongs to the ‘white’ zone of the farm. Drivers stay outside because they are part of the ‘black’ zone.
How do I make sure that the grower pigs don’t pick up any new disease organisms during transport and unloading?
• Clean, air-conditioned vehicle. • Clear instructions for the driver. • Well-designed pig unloading area. • Unload pigs yourself.
Pig unloading area The pig unloading area should be separate from the finisher loading area. From here, drive the pigs by group through a clean passageway to their finisher section.
12
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Only pigs in the pig house
Hard surfacing along walls
Pests and vermin such as birds, mice and flies (as well as dogs and cats) can carry organisms that cause disease. They can infect feed, pigs and houses via their faeces or droppings. Your aim is to keep pests and vermin out of your pig houses at all times.
Lay at least 50 cm of hard surfacing against outside walls. Mice and rats tend to avoid open spaces so this helps to keep vermin out of your pig houses. Don’t leave anything on this hard surfacing that can serve as a hiding place for pests and vermin. Shrubs and tree branches should be pruned at least 50 cm away from outside walls or roofs.
Seal up holes Rats and mice can get in through very small holes, so cracks and gaps in outer walls and along or under doors must not be more than five millimetres wide. Covers of slurry pits and extraction points must fit perfectly. Fit fine mesh over air intakes. Smooth walls stop pests such as mice and rats from entering via air intakes.
Approved pest control Contract out permanent pest control and management to an approved pest control company. They know where to put the bait boxes and will check and refill them regularly.
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condit only ination anisms the pigs m fit
Keeping pests and vermin outside
Pest control starts with a properly sealed pig house, so seal up these holes.
Hard surfacing along the walls deters rats and mice from approaching the pig house. This air intake is fitted with fine mesh to prevent birds and other pests from entering. 1: Keeping diseases out
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13
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How to avoid introducing diseases on despatch When loading finishing pigs for despatch, there is a high risk of disease entering from the vehicle, driv-
‘WHITE’
er or equipment. A well-designed loading area can
‘BLACK’ Inner door locked
reduce this risk considerably.
Outer door open
Separate loading area The best solution is a separate loading area where you can get all of the pigs ready at the same time. This allows the driver to load the pigs unaided without entering the ‘white’ area of the farm.
Loading pigs
Getting pigs ready
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Cleaning and disinfection
Inner door open
Outer door locked
Loading area ‘changes status’ While the finishers are being prepared for despatch, the loading area is part of the ‘white’ area of the farm. Once the door is locked, it becomes part of the ‘black’ zone.
Using a loading area also has the benefit that the driver can load the pigs unaided without you needing to be there.
14
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When pigs are being loaded, driver and pigs must never return from the ‘black’ area to the ‘white’ area.
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How to avoid introducing diseases on despatch Delivering from the central corridor If you cannot create a separate loading area, one-way traffic is the best way to stop people or pigs going from ‘black’ to ‘white’. Make sure there are sturdy, well-placed fences and several one-way gates in the loading area, so that the driver can work easily without needing help and so that the pigs cannot escape or come back.
Two common mistakes
Cleaning and disinfection of equipment 1. The driver comes into the pig house or the farmer steps onto the loading ramp.
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The equipment used to clean and disinfect the despatch and/or loading area always stays in the ‘black’ zone. Rinse water must not end up in the slurry pit because disease organisms can enter the pig house from the slurry pit.
2. Cleaning and disinfection equipment is brought from the ‘black’ zone back into the pig house.
‘WHITE’
Central corridor
‘BLACK’
‘No-go’ zone
Loading ramp
Vehicle
Passage with at least two one-way gates
Delivery from the central corridor When loading pigs from the central corridor, you need a loading area that has a passage with one-way gates to stop pigs from returning to the pig house.
One-way gates stop pigs returning to the pig house.
1: Keeping diseases out
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15
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Removing slurry and dead pigs Disease organisms can enter the farm when slurry and dead pigs are removed. Organisms are present
How do you create a central extraction point here?
in and around vehicles, equipment and even the driver, which is why the manure extraction point and the pick-up point for carcasses must be as far away as possible from the ‘white’ areas of the farm. Slurry extraction point at a distance
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The slurry collection point should be in the ‘black’ zone and well away from the pig houses. Air from the slurry tank can contain disease organisms. If the slurry lorry parks close to the air intake, disease-laden air can be sucked into the pig unit. This is why the extraction point should never be near the air intake. And always use your own slurry hose.
By installing a slurry drainage system, you can make these individual extraction points beside the pig house redundant. The drainage system has a central extraction point well away from the farm.
Slurry collection: wrong/right
Wrong
Right
Air from the slurry lorry is sucked into the pig house via the air intake. This air can contain disease organisms, not just from your own farm but also from others.
This slurry extraction point is well away from the pig houses and in the ‘black’ zone. This minimises the risk of disease organisms from the slurry lorry entering the farm.
16
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Removing slurry and dead pigs Clean and disinfect the carcass pick-up point after use. Do this at the end of the working day.
Carcass cold storage on the boundary The carcass cold storage is on the boundary between the ‘black’ and ‘white’ areas of the farm and is accessible from both sides. This allows you to take dead pigs to the cold storage during your work round while remaining in the ‘white’ zone. At the end of the day, change clothes and use different equipment to remove the carcasses from the cold storage and take them to the pickup point.
Carcass pick-up point
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The carcass pick-up point is located by the public road, as far away from the farm as possible. The carcass collector’s vehicle must stay on the public road. The pick-up point has a watertight base with a drain for the cleaning water. This water drains into a separate pit not connected to the farm slurry pit. Clean and disinfect the pick-up point using equipment from the ‘black’ area of the farm.
What do you see here?
A dead pig should not be lying outside (source of infection, consumption by dogs or pests, odour nuisance, etc.). Always take carcasses first to the cold storage on the boundary between the ‘white’ and ‘black’ areas of the farm. At the end of the working day, collect the carcasses from the ‘black’ side and take them to the pick-up point on the public road.
1: Keeping diseases out
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Carcasses leave the cold storage. Through this door, they can be collected from the ‘black’ side of the farm. The fork-lift truck picks up the solid base and takes it to the pick-up point.
17
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‘Healthy pigs grow better and need less treatment. This produces healthy, safe meat and creates more job satisfaction.’
co pr py ot rig ec h te t d
Finishing Pigs & Health is the leading practical guide to producing healthy finishing pigs. Healthy pigs grow faster and more efficiently and need less treatment, leaving more time over for their care. What is the best way to manage health on a finishing pig farm? Is biosecurity properly organised on your farm? What do you do every day, every week and on a regular basis to ensure good pig health? And how can you incorporate health management in your farm strategy? All these aspects are explained in a practical way in this book. The finishing pig farmer can apply the tips, advice and concepts directly to his own farm. There are checklists and instruction cards to help. The result? Higher returns and more job satisfaction. The authors Manon Houben and John van der Wielen are both specialist pig vets with many years of experience in supporting health management on pig farms. The Pigs & Health series presents practical information on healthy pig farming in an accessible way.
www.pigsandhealth.com
Finishing Pigs Health cover POD.indd 1
www.roodbont.com
FINISHING PIGS & HEALTH
FINISHING PIGS & HEALTH A PRACTICAL GUIDE TO HEALTHY PIGS AND HEALTHY MEAT
05-03-15 15:09